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Dried Methi turning black

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Larnie
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Dried Methi turning black

Post by Larnie » Wed Jan 24, 2018 1:47 pm

Hi, when I add the dried methi to my curries it turns black. It’s only happened to the last few curries i’ve made, it does’nt affect the taste. Has anyone had the same happen.

Regards.

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Re: Dried Methi turning black

Post by pauly » Wed Jan 24, 2018 2:50 pm

When are you adding it Larnie ? Strange it should start happening though, have you changed something in the last few curries you've made ?

I add mine after the first ladle of base gravy, it certainly ends up darker but I wouldn't say black.

If nothing tastes obviously burnt, then I wouldn't be too worried.

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Re: Dried Methi turning black

Post by Larnie » Wed Jan 24, 2018 3:15 pm

Hi, I make the same recipe every time, I will try adding it later as you suggested.
Thanks.

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Re: Dried Methi turning black

Post by Greybeard » Wed Jan 24, 2018 3:27 pm

Dried methi goes very dark when "overcooked", especially when initially added to very hot oil. For that reason, I tend now to add it much later in the fry (e.g. after the tomato puree or first ladle of base or even at the end), purely for appearance reasons. No matter the colour, it seems to taste fine , but for a more powerful flavour you should add it towards the end as recommended on the packet. The same applies to fresh coriander leaves, they can go very dark and loose flavour as well.

I'm guessing here, it might be the acidy of the tomatoes that is also affecting it as my bases have loads of tomato. Saying that, green cardamon turns white in hot oil so it could be the fry itself.
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Re: Dried Methi turning black

Post by Cory Ander » Thu Jan 25, 2018 11:46 am

As others have said, add it later in the cooking process (perhaps with the first addition of curry base). If you add it earlier (e.g. when frying the garlic/ginger paste and/or spices) it will, unsurprisingly, burn and, therefore, turn black.
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Re: Dried Methi turning black

Post by Sigma » Thu Jan 25, 2018 11:50 am

I turn mine to dust in the spice grinder. You don't notice it then.
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Re: Dried Methi turning black

Post by Cory Ander » Thu Jan 25, 2018 11:54 am

Probably still burning, though, if you add it early in the process? :hmmm:
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Re: Dried Methi turning black

Post by Sigma » Thu Jan 25, 2018 2:19 pm

I've just fried a few teaspoons of methi in some very hot oil for several minutes. I could make it go brown but not black. So I did some more except this time added some dilute tomato paste to see if there was a reaction (as per GB's theory) or just an apparent contrast but that didn't make it go or appear black either. Nothing conclusive but from what I can tell I'm not sure it is going black through high heat or burning. I've heard of this before but never seen it myself. It's one of those anomalies. If it tastes fine but you are put off by the look of it, grind it.
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Re: Dried Methi turning black

Post by Larnie » Thu Jan 25, 2018 8:32 pm

Hi, thanks to everyone for the input.

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Re: Dried Methi turning black

Post by Larnie » Fri Feb 09, 2018 6:38 pm

I used Methi a few years ago and it said on the box to soak the Methi in water to rinse it before using. Anyone done this.
Thanks.

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Re: Dried Methi turning black

Post by Greybeard » Fri Feb 09, 2018 7:27 pm

I'm curious Larnie, what brand did you use? MDH instructions on the box says just to add to the final dish after "mashing". They do say that it is hygienic, so I assume here that it has been pre-washed.
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Re: Dried Methi turning black

Post by Larnie » Fri Feb 09, 2018 8:19 pm

Hi, can’t remember the brand but it was in a smaller box then the brand I buy now. As it happens i’ve Just added some to some fried onions, straight from the box and they have turned black. My favourite curry is a Vindaloo and while the black methi does not affect the taste , it does’nt look good compared to my local takeaway, I.e nice smooth gravy.
Regards , Larnie

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Re: Dried Methi turning black

Post by Larnie » Sat Apr 07, 2018 8:37 pm

Hi,
Methi still turning black even when adding it later in the cooking, I have now grounded a few teaspoons in a mortar and pestle to a powder and will be using this in my next curry.

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